Samosa (makes 8)

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Ingredients:
2 x 200 ml. heaped cups of Plain Wheat Flour.
(or use a 1/3 Wholemeal Chapatti Flour to 2/3 Plain Flour mixture)
1 x 200 ml. cup Water.
Salt.
Flour for rolling.

Filling:
1 Large Potato (cut into small cubes, boiled and drained).
1 cup Frozen Peas.
1 Medium Onion (diced).

Spices:
¾tsp. Turmeric powder.
¾tsp. Cumin powder.
¾tsp. Coriander powder.
¼tsp. Chilli powder.
Salt.

Method:
Fry the Onion in a little oil until golden, add the Spices, pinch of Salt, Potato and Peas, stir fry for 1 minute, set aside to cool.
Sieve the Flour into a large mixing bowl, add a pinch of Salt and combine.
Add half the Water at first, mix the dough, keep adding Water until the dough is springy.
Divide into 4 pieces. Take a piece of dough and form a ball, squash gently with your hand, roll into a 20cm. disc, then cut it into two equal halves.
Place a semi-circle of pastry with the curved edge towards you, put a good spoon of filling in the middle.
Lift a top corner of the pastry towards you, place in the centre of the curved edge, align the curved edges, bring the other corner over, overlapping it slightly, press to seal the join, seal the curved edges together by folding and pinching. Takes a bit of practice to get nice neat triangles that don't leak.

Deep fry in oil at about 175°C until the pastry is a rich golden brown, serve hot with salad and Chutney.

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